Pan-fried Scallops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Seafood | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Sea scallops, rinsed |
| 1/2 | c | Bread crumbs |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1/8 | t | Paprika |
| 1/2 | c | Butter |
| 2 | c | Rice, cooked |
| 1/4 | c | White wine |
INSTRUCTIONS
Mix bread crumbs, salt, pepper and paprika. Roll scallops thoroughly in bread crumb mixture. In a large skillet, heat butter till frothy. Add scallops and saute' till lightly browned. Gently remove scallops from skillet and arrange on bed of rice. Add wine to butter in skillet; Boil gently while stirring for 1 minute. Pour over scallops. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 372
Calories From Fat: 211
Total Fat: 24g
Cholesterol: 61mg
Sodium: 248.9mg
Potassium: 73.9mg
Carbohydrates: 32.5g
Fiber: <1g
Sugar: 1g
Protein: 4.2g